Lahmacun is a thin Turkish flatbread spread with a spiced minced-lamb-and-tomato topping, baked crisp. You roll it up with salad and lemon to eat. The air fryer crisps it in 10 minutes. Here's how.
Key takeaways
Q: How do you make lahmacun in an air fryer?
A: Spread a thin spiced-lamb topping over thin dough and air fry at 200°C (400°F) for 8–10 minutes, until crisp.
Q: How thin should it be?
A: Very thin — lahmacun is more topping than bread.
The method
Roll dough very thin. Blend minced lamb with grated tomato, onion, garlic, pepper paste and spices into a loose paste, and spread a thin layer right to the edges. Air fry until the base is crisp and the topping is cooked. Finish with parsley, sumac onions and a squeeze of lemon, then roll up to eat.
The recipe
Air Fryer Lahmacun
Ingredients
- Thin flatbread dough
- 200g lamb mince
- Tomato, onion, garlic, pepper paste
- Parsley, sumac, lemon
Method
- Roll the dough very thin.
- Spread a thin layer of the lamb mix.
- Air fry at 200°C for 8–10 minutes.
- Top with parsley and lemon; roll up.
Tips
- Roll it thin — it's mostly topping.
- Spread the lamb thinly so it cooks through.
- Finish with lemon and sumac onions.
Frequently asked questions
How do you make lahmacun in an air fryer?
Spread a thin layer of spiced minced lamb over very thin dough and air fry at 200°C for 8–10 minutes until the base is crisp and the topping is cooked.
What's the topping made of?
Minced lamb blended with grated tomato, onion, garlic, red pepper paste and spices into a loose, spreadable paste.
How do you eat lahmacun?
Topped with parsley, sumac onions and a squeeze of lemon, then rolled up like a wrap.